There is a little restaurant here in Dunedin right off the Pinellas Trail called Jolli Mon’s. They have been through some ups and downs, a couple of owners, and a few different menus, but there are a couple of items that I love that have made it through, one being the Key West Salad. It is a light and refreshing salad that I crave on warm summer days. I have recreated it to the best of my ability and topped it with a simple Mango Mustard Chicken. This is a great summer time meal.
Key West Salad with Mango Mustard Chicken
1 10 oz bag romaine hearts
1/4 c sliced toasted almonds
1/2 c shredded smoked gouda cheese
1 can mandarin oranges drained
1/4 c Nautrally Fresh Poppy Seed dressing
4 chicken breast cutlets
1/4 c mango jelly
2 T Dijon Mustard
salt and pepper
Preheat the oven to 350, Place chicken cutlets in a shallow baking dish. Add mustard and mango jelly to a small sauce pan and heat over med until jelly is melted and combined with mustard. Pour over chicken in pan, season with salt and pepper. Place in oven and cook for about 15 minutes, turn on broiler and cook 5 minutes more, to add some color.
Meanwhile put salad together, add all remaining ingredients to a large bowl and toss.
Slice the chicken and top the salad, makes 2 large or 4 small servings.